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Sauces; British Cold - see also under individual names

Apple: A sauce made by cooking cooking-apples with butter and seasonings. Traditionally served to accompany roast pork, as it conteracts the richness of the meat.

Cumberland: a sauce made by blanching the shredded zest of oranges and lemons in water, before cooking then in red wine or Port and melted red currant jelly. Served cold to accompany cold meat.

Horseradish: grated horseradish root, blended with cream and sometimes a little mustard. Served with roast beef.

Mint: chopped fresh mint blended with a little vinegar, balanced with sugar. Served with roast lamb.

Oxford/Oxford Brawn: a blend of dark-brown sugar, vinegar and mustard, to which olive oil is slowly added. Designed to accompany cold spiced beef or brawn - and mentioned by Eliza Acton in her 'Modern Cookery' of 1845.

Sweet and Sour Cherry Sauce: dark cherries blended with red currant jelly, plus a little mustard and vinegar. Finally flavoured with a little cinnamon. Served with cold meats, particularly tongue.

Tomato Ketchup: a condiment sauce, made by cooking tomatoes with onions, sugar and spiced vinegar.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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